Loaded with fresh veggies and juicy caramelized chicken sausage, this One Pan Chicken Sausage and Veggie with Chimichurri Sauce is ultra delicious! Add some quinoa and you’ve got an easy and yummy weeknight dinner!
This recipe is sponsored by al fresco, however all opinions are 100% my own. Thank you for continuing to support the brands that make OBB possible. #NewYearWithAlFresco
You guys! I’m so excited to be sharing this recipe with you today. Chicken sausage – specifically al fresco chicken sausage is one of my favorite proteins I eat on a regular basis.
I have tons of chicken sausage recipes on my blog ranging from Chicken Sausage and Gnocchi Soup to Grilled Chicken Sausage Flatbread Pizza – but this one is my new favorite!
Why do you ask? Well first off, it’s made on ONE PAN. I’m all for super simple meals, especially after cooking SO much last year. So anything I can do to make my weeknight dinners more simple, I’m down to do it.
Second and of course most importantly – it’s incredibly delicious! Full of flavor, easy and a time saver?! Yes please!
Why You’ll Love This Meal:
Roasted veggies are definitely my favorite way to eat them – they get so perfectly caramelized and have SO much extra flavor.
And when you roast chicken sausage? Oh my wordddd! Talk about FLAVOR.
The chicken sausage – (I used the al fresco spicy jalapeno flavor for this recipe), gets SO caramelized and juicy. The flavor is fantastic!
Combined with the veggies, you could probably just eat it all right off the sheet pan and call it a night.
BUT if you want to take it a step further you can add your favorite grain! I used quinoa for this and loved it!
If you want to take it 2 steps further..you MUST make the chimichurri sauce to go on top! The chimichurri is a flavor bomb – seriously! It’s so fresh, vibrant and makes this meal incredibly bright.
It’s fresh from the herbs and lemon, has a little bit thanks to the fresh garlic and is the perfect sauce to spread all over this bowl.
So, let’s get into what you need to make it!
Ingredients You Need:
- Al fresco chicken sausages
- Cauliflower
- Broccoli
- Sweet potato
- Quinoa
- Garlic powder, butter to season quinoa
- Salt and pepper to taste, cayenne, garlic powder + other spices to season veggies
- Fresh parsley + cilantro
- Fresh garlic
- Dried oregano, red pepper flakes
- Fresh lemon
- Olive oil
Best Tips on Making This Dish Delicious:
I recommend making the chimichurri first – you want the flavors of the sauce to really meld together as everything cooks. It’s super simple – all you do is add the ingredients into a food processor and pulse until it creates a type of “sauce”. It will be chunky and delicious. Let that sit in the fridge as you start everything else.
Be sure to preheat the oven. There is nothing worse than having everything ready to go and realizing your oven is still cold.
Preheat the oven to 400 degrees – since this recipe is a time saver, we want to make sure the oven is at a pretty high temperature so the ingredients can cook quickly.
Next, chop up everything! Grab a large cutting board and dice the cauliflower and broccoli in florets – make sure that everything is about the same size so it can cook evenly.
Next, chop the chicken sausage into one inch rounds as well as chop the sweet potatoes into bite size pieces.
Spray a large sheet pan with cooking spray and then add the veggies and chicken sausage. Make sure they aren’t really touching each other so they can cook evenly.
Add 2 tbsp of olive oil to the pan as well as any spices you would want to put on top of your vegetables- I chose garlic powder, salt and cayenne pepper! Mix all the veggies with your hands and make sure everything is coated.
Pop it into the oven next and begin on a grain if you desire! Be sure you are giving yourself time to make it with whatever you choose – I chose quinoa which takes about 15 minutes. Be sure to add in some butter and seasoning to the quinoa to make sure it tastes extra good.
So, bake the veggies and chicken sausage for 15 minutes and then remove and flip around the veggies. Bake for an additional 10-15 minutes or until caramelized and golden!
Lastly, assemble the bowls! Add in the quinoa, top with the veggies and then generously drizzle the chimichurri on top.
Eat while hot!
Substitutions:
Not a fan of cauliflower? You can sub broccoli for the entire pan – or vice versa!
Don’t like sweet potatoes? You can sub regular potatoes (I like Yukon Gold) or carrots.
Choose any flavor of chicken sausage you desire.
Not a fan of quinoa? Try couscous, white or brown rice or even farro for a chewier option!
This meal is a great way to kick off the new year and have an easy weeknight dinner! I hope you guys enjoy it as much as I do. XO – Haylie
Did you like this recipe? Here are a few others you might enjoy:
Chicken Sausage, Potato and Kale Skillet
Sundried Tomato Bruschetta Bowls with Chicken Sausage
Roasted Red Pepper Pasta with Chicken Sausage
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
One Pan Chicken Sausage and Veggie with Chimichurri
Loaded with fresh veggies and juicy caramelized chicken sausage, this One Pan Chicken Sausage and Veggie with Chimichurri is ultra delicious! Add some quinoa and you’ve got an easy and yummy weeknight dinner!
Ingredients
- 3 spicy jalapeno al fresco chicken sausages
- 1.5 cups cauliflower florets
- 1 medium sweet potato, diced into bite size pieces
- 1.5 cups broccoli florets
- 2 tbsp olive oil
- salt, cayenne pepper and garlic powder to season the veggies
- quinoa or grain of your choice to serve it with
Chimichurri Sauce
- 1/2 cup fresh chopped parsley
- 1/4 cup chopped cilantro
- 4 cloves minced garlic
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (add more if you want it spicier!)
- 1/2 lemon, squeezed
- 1/4 cup olive oil
- salt to taste
Instructions
Chimichurri
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Begin making the chimichurri sauce an hour in advance in order to let the flavors meld together. Mince 4 cloves of garlic. Roughly chop both parsley and cilantro.
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In a food processor or a blender, add the garlic and herbs. In addition, add oregano, red pepper flakes and a large pinch of salt. Squeeze in half of a lemon as well. Pulse these ingredients together until combined. Then, slowly, a bit at a time, add in the olive oil until it’s mixed together. Set it aside to let the flavors combine together. Add salt and pepper to taste.
Roasted Chicken Sausage + Veggies
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Preheat the oven to 400 degrees.
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Dice the cauliflower and broccoli into florets. Dice the sweet potato into bite size pieces. Dice the chicken sausages into 1 inch rounds.
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Spray a sheet pan with cooking spray (or you can line it with aluminum foil). Add the veggies and sausage onto the sheet pan. Add 2 tbsp of olive oil as well as any spices you want to spice the veggies with (I like salt, garlic powder and cayenne pepper). Mix together with your hands until the veggies and sausage are evenly coated.
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Bake for 15 minutes. Remove from the oven, flip the veggies and then place them back in the oven for an additional 10-15 minutes. Once they're done, remove from the oven.
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In the meantime, if desired, begin making your grain of choice. I chose quinoa. Cook according to package instructions, making sure to season it at the end! I seasoned mine with some butter and garlic powder.
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Assemble the bowls! Add the quinoa to a bowl followed by the chicken sausage and veggies. Generously drizzle with chimichurri sauce. Enjoy!
Recipe Notes
The chimichurri sauce should last a few days - store in the fridge!
turned out amazing!!
Yay!! So so glad you enjoyed it, Sophia! This just made my day 🙂